Search found 12 matches

by AndyPandy
Mon Jan 28, 2019 12:04
Forum: Curing chambers and Related Equipment
Topic: Humidity / Temperature Combo Controller
Replies: 4
Views: 701

Humidity / Temperature Combo Controller

Can anyone recommend a Temperature / Humidity controller. I have the an Inkbird and an Aubern Instruments, which I use in two different curing chambers, but yesterday the Inkbird, after several years of good service, went down the drain. I was thinking of maybe upgrading to a wireless one.
by AndyPandy
Mon Jan 28, 2019 11:56
Forum: Dry Cured Meats and Sausages
Topic: Dry Curing time
Replies: 2
Views: 572

Thanks Redzed.You say that storing vac packed at room temperature is not recomended. But the idea was to keep it in the curing chamber at 12-13 C, so in the same environment as before, just now vac packed. Plus, I was not talking about salami, but whole muscle cure. Does this change your recomendati...
by AndyPandy
Sun Jan 27, 2019 20:19
Forum: Dry Cured Meats and Sausages
Topic: Dry Curing time
Replies: 2
Views: 572

Dry Curing time

There are times when a piece of meat that is hanging in my curing chamber has reached its targeted weight loss, but I would like to keep curing it for a longer time (to increase the funk), but I do not want it to continue to lose weight. If I vacuum pack it, do I have to put it in a regular refriger...
by AndyPandy
Mon Dec 24, 2018 12:56
Forum: Fishes
Topic: Gravlax - weight it down or not?
Replies: 3
Views: 1055

Re: Gravlax

I actually use Akvavit. I guess just a personal preference. I will try the equilibrium cure with 2% salt. Thanks.
by AndyPandy
Fri Dec 21, 2018 15:07
Forum: Fishes
Topic: Gravlax - weight it down or not?
Replies: 3
Views: 1055

Gravlax - weight it down or not?

I have done Gravlax many times, covering the salmon fillet with a mix of salt,brown sugar and dill and then putting some weight on it. It always came out well, but sometimes a bit too salty. So now I will try an equilibrium cure. Any suggestions for the quantity of sugar and salt? I am also not sure...
by AndyPandy
Thu Dec 13, 2018 10:44
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 28515

Ok, so based on the suggestions received I have decided to do the following: I have deboned the leg completely, vacum packed it again with the existing brine, placed it in the ham press to eliminate possible air pockets and also put it into a nice shape. Once the equilibrium cure has finished, I wil...
by AndyPandy
Mon Dec 10, 2018 17:33
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 28515

There is no drainage, but at this point I would not need one, right?
Remembering that I am doing an equilibrium cure, I only want to press the meat to make sure there are no póckets of air when I finally hang it to dry.
by AndyPandy
Mon Dec 10, 2018 16:59
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 28515

I am doing a whole leg, but not a very big one - 3.2kg, including the bone stump - so about 3kg after deboning. This mold/press is supposed to make 4kg cooked hams.
by AndyPandy
Mon Dec 10, 2018 16:39
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 28515

Bob, thanks for moving my message into this forum. Hi Stefan, these look like they would work nicely, although bit difficult to get hold of them where I live. But I can get hold of a steel ham press, something that is normally used to make homemade cooked ham. I am thinking of deboning now, vacum pa...
by AndyPandy
Mon Dec 10, 2018 11:04
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 28515

Thanks Bob. I read through that thread and there was a lot of good info, but not much said of how to do the pressing. So as I said, my partially deboned leg is currently curing and should be done in about two weeks. Should I then debone it completely and then press it (how and for how long?), or sho...
by AndyPandy
Sun Dec 09, 2018 15:16
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337036

Hi redzed, thanks for your reply. By the way, Loco asked the garlic question. The deboning one is mine. So, yes, I agree that deboning is probably the best way to go, but I though of a way of packing thightly, that might even work leaving the bone in. What if I put the partially deboned leg in a vac...
by AndyPandy
Thu Dec 06, 2018 17:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 337036

Hello everyone, I have been reading this forum for some time know, so much that I feel like I already know some of you :lol: . I have been making sausages (fresh and dried) as well as some cured whole muscles for some time with mixed success. For some reason I have been unable to reproduce consisten...